Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette

Name: Grilled Sea Bass with Pistachio Crust and Tropical Passion Fruit Vinaigrette
Ingredients: 1 Cup shelled pistachio nuts; 8 Tablespoons (1 stick) unsalted butter, cut into ½-inch cubes; 1 Cup fresh flat-leaf parsley leaves; ½ Cup fresh cilantro leaves; ¼ Cup panko breadcrumbs; 1 Cup mango juice; 1 Cup fresh orange juice; 1 Cup passion fruit juice; 2 Teaspoons whole pink peppercorns; 2 Tablespoons agave syrup; 2 Tablespoons Dijon mustard; 3 Tablespoons champagne vinegar; 6 Tablespoons extra-virgin olive oil; 2 Teaspoons kosher salt; 4 4-ounce sea bass fillets; 1 ½ Teaspoon extra-virgin olive oil; 1 Tablespoon kosher salt; 1 ½ Teaspoon freshly ground black pepper; 4 Cups baby arugula